Protein Cookies Oats & CC

 

Protein Chocolate Chip Cookies 

(Cottage Cheese)

Servings: 14 Cookies

Ingredients: 

• 1 cup low-fat cottage cheese
• 1/3 cup honey or maple syrup or 1/2 cup Swerve Brown Sugar 
• 1 large egg
• 1 tsp vanilla extract
• 1 cup quick oats
• 1 tsp baking powder
• 1/2 cup vanilla protein powder (optional)
• 1/2 cup dark chocolate chips
• Pinch of salr
• Optional: if using Swerve you may need to add 2 T of unsweetened almond milk to soften up the oats

Instructions: 

1. Preheat oven to 350°F and line a baking sheet with parchment.
2. Whisk the cottage cheese, honey, egg, and vanilla. Blend the cottage cheese first if you want a smooth cookie.
3. Stir in the oats, baking powder, protein powder, and salt until just combined.
4. Fold in the chocolate chips. Rest the dough for 5 minutes so the oats absorb moisture.
5. Scoop 1/4-cup mounds onto the sheet and flatten slightly. They won't spread much.
6. Bake 12 to 15 minutes, until the edges are golden.
7. Cool on the pan for 5 minutes. Store in the fridge.

Macros:

• Calories with Swerve :  80cal | Net Carbs: 7g | Protein: 5g | Fat: 3g 

Source: chilipeppermadness.com

Turkey: Dry Brine & Herb Butter for Roasting (Dry Brine 1-2 days prior)

Herby Thanksgiving Turkey

 Foolproof and easy Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect roasted turkey!

The lemon really adds brightness to the turkey and is wonderful for the gravy! 

Ingredients: 

12-15 Pound Turkey (remove the neck and gizzards from cavity and end of the bird). Place in the refrigerator in a covered bowl until T-Day. 

For the Herb Butter:

• 4 sticks of salted butter

• Hand full of chopped fresh herbs ( rosemary, sage, thyme)
• 3 tablespoons garlic powder
• Zest of 3 lemon
• 3 tablespoons lemon juice
• 1 tablespoon chicken bullion
• 3 tablespoons olive oil
• 2 tablespoons ground black pepper

For the Dry Brine: (2 days prior to Thanksgiving)

• 4 tablespoons garlic powder
• 3 tablespoons onion powder
• 3 tablespoons cayenne pepper
• 4 tablespoons ground black pepper
• 4 tablespoons salt
• You’ll also need some onion, carrots, celery and fresh herbs to add in the roasting pan!

Instructions: 

2 days Prior to Thanksgiving Day:

• Pat dry the turkey. In a bowl, combine salt and dry spices and rub the salt mixture all over turkey. refrigerate the Turkey uncovered overnight or up to 2 days before cooking.

Thanksgiving Day:

• Preheat the oven to 325°F (160°C) and adjust the oven racks so that the turkey will fit.
• In a small bowl mix all the ingredients for the herb butter and set aside.
• Remove the turkey from the refrigerator. Use your hands/fingers to gently create a pocket between the skin and breast meat.
• Add the butter into the pockets under the skin and the holes near the thighs. Massage the butter to create an even layer underneath the skin . Rub the remaining butter all over the turkey.
• Place onion, carrot, celery, garlic cloves, thyme and sage leaves, in the bottom of the roasting pan. Place a roasting rack into the pan .
• Now Place the turkey on the roasting pan and cover with an aluminum foil.
• Roast in the preheated oven for an hour and half and then remove the foil and roast another 30-40 minutes or until the skin is crisp and golden . Rest the turkey for 30 minutes before serving!

Notes:

• Cooking time varies on the size of the turkey. Guidelines are 15 minutes per pound. You will want to use a meat thermometer 165 degrees. Do not let it get to that temp then remove it, it's ok to take it out at 150-155 degrees and let it rest, 

Macros:

Source: me

Cheddar Cottage Cheese Biscuits KETO - Me

Cheddar Biscuits Keto

These biscuits are a great option for a dinner roll.  Use them also as a breakfast sandwich or a sandwich for lunch with turkey breast, lettuce and tomato. Heck, just eat them with a bowl of soup or chili! The Jalapeno adds a great kick to the biscuits too! 

Using cottage cheese and coconut flour makes these biscuits lighter, fluffier, and higher-protein. 

Makes 12 biscuits

Prep 15 min, rest 10 

Bake 18 to 22

Ingredients: 

Biscuits

• 1 cup almond flour
• ¼ cup coconut flour
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp garlic powder
• ¼ tsp onion powder
• 2 tbsp grated Parmesan
• 2 large eggs
• 3 large egg whites
• ¾ cup cottage cheese, blended smooth (2%)
• ¾ cup shredded cheddar, divided
• ¼ cup sliced green onion
• Optional: diced jalapeño

Garlic butter

• 1 tbsp butter, melted
• 1 small garlic clove, minced
• ½ tsp dried parsley
• ¼ tsp garlic powder

Instructions: 

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Blend the cottage cheese until smooth. Whisk with the eggs and egg whites, then stir in ½ cup cheddar and the green onion.
3. In a separate bowl, whisk the almond flour, coconut flour, Parmesan, baking powder, salt, garlic powder, and onion powder.
4. Fold the dry into the wet until just combined. Don't overmix.
5. Rest the dough 10 minutes. The coconut flour will thicken it.
6. Scoop 12 mounds, a scant ¼ cup each. Shape tall and round, then top with the remaining ¼ cup cheddar.
7. Bake 18 to 22 minutes until golden and firm to the touch.
8. Stir the garlic butter together and brush over the warm biscuits.

Notes: If the dough is too stiff to scoop, stir in 1 to 2 tbsp of milk. If it spreads flat, add 1 tbsp more coconut flour. Tell me how it comes out and I’ll update the card.

Storage:

Counter: 

• Up to 2 days
• Airtight container, with parchment between layers

Fridge:

• 5 to 7 days Best choice with the cottage cheese and eggs. 

Freezing after baking: (best for convenience). Skip the garlic butter until you reheat. Brushing it on before storing makes the tops greasy and soggy.

• 2 to 3 months
• Cool completely on a rack. Warm biscuits trap steam and get soggy.
• Freeze on a parchment-lined tray for about an hour so they don’t stick together.
• Transfer to a freezer bag with the air pressed out.
• Reheat from frozen at 350°F for 12 to 15 minutes, or from thawed for 8 to 10. A toaster oven is great for this.
• Brush on the garlic butter after reheating.
• A microwave works in a pinch (20 to 30 seconds), but the biscuit comes out soft, not crisp. A quick trip in the oven or toaster oven after thawing fixes that.

Freezing before baking (best for fresh-baked biscuits)

• 1 to 2 months
• Scoop and shape the mounds as in the recipe, but skip the 10-minute rest. Cold dough doesn’t need it.
• Freeze on a parchment-lined tray until solid, then bag them.
• Bake straight from frozen at 350°F for 23 to 28 minutes. Don’t thaw first, or they’ll spread.
• Add the cheese topping before freezing, or sprinkle it on just before baking. Either works.
• The baking powder starts working once it hits the wet ingredients, and some of that lift is lost in the freezer. Expect a slightly shorter, denser biscuit than a fresh batch. I haven’t tested these times, so check at 23 minutes.

My pick: Bake the full batch and freeze most of them, so you can reheat a few at a time. Freeze unbaked only if you want that fresh-from-the-oven experience.

Macros:

• Per biscuit with garlic butter and using 2% cottage cheese: approximately 
• 133 calories | ~3 g net carbs | ~3 g fiber | 8 g protein | 5 g fat

Source: Me and Claude - I revised and combined some recipes to make them lower in fat, more protein and fluffier. Image created by AI 

Nikki's Banana Bread Cookies❤⭐⭐⭐⭐⭐

Cookies without any add-ins. 

Cookies made with blueberries and glaze. 

Nikki's Banana Bread Cookies 

Soft, gluten-free banana-bread comfort—now in cookie form.

I am known for my streusel-topped banana bread. I make it for friends, family, holidays — pretty much a crowd favorite.

When I began eating mostly gluten-free and sugar-free-ish, I wanted that same cozy banana-bread energy in a healthy treat that worked better for the way I eat now. After many, many variations, I finally nailed it.

Daughter approved. Mama Bear happy.

These cookies are soft, moist, and unapologetically banana-bread-like — not crisp little hockey pucks pretending to be dessert. Give me a cup of coffee and two of these, and I am sitting pretty.

Then I saw someone make a glaze from protein powder and almond milk. Excuse me — whaaaaaat?

Naturally, I had to try it immediately. On these. It works.

Blueberries make them even better, cinnamon in the glaze is a very good decision, and diced apples are waiting in the wings for anyone feeling adventurous.

Banana bread cookies made with glaze, blueberries and peaches. 

Makes 18 cookies

About 18 standard cookies — or roughly 11 Nikki-sized cookies, because making them larger saves me a return trip to the kitchen. Efficiency.

Ingredients: 

• 1 1/2 cups fine almond flour
• 1/2 cup certified gluten free oats
• 1 scoop vanilla protein powder (optional makes them fluffier and adds protein)
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger or pumpkin pie spice 
• 2 teaspoons ground flax seeds (optional)
• 1 large egg
• 1 tablespoon maple syrup, honey, or monk fruit sugar
• 1 teaspoon vanilla extract
• 1 1/4 cup mashed banana

Optional Add-ins:

• 2/3 cup coarsely chopped walnuts
• 2/3 cup chocolate chips (sugar-free, if preferred)
• ½ cup frozen blueberries
• ½ cup finely diced red apple

Optional Protein Glaze:

• 2 tablespoons vanilla protein powder
• 1–2 teaspoons unsweetened almond milk or water
• Dash of cinnamon (optional, but highly encouraged)

Instructions: 

1. Place a rack in the upper third of the oven and preheat to 350°F. Line a baking sheet with parchment paper and coat it very lightly with nonstick spray.
2. In a medium bowl, whisk together the almond flour, oats, protein powder, baking soda, salt, cinnamon, ginger or pumpkin pie spice, and ground flax seed, if using.
3. In a separate bowl or large liquid measuring cup, whisk together the egg, sweetener, vanilla, and mashed banana.
4. Add the wet mixture to the dry ingredients and stir until thoroughly combined.
5. Fold in any chosen walnuts, chocolate chips, or diced apple. If using frozen blueberries, save them for the tops so the dough does not turn purple — unless purple cookies are the goal. No judgment.
6. Scoop the dough onto the prepared baking sheet in approximately 2-tablespoon portions. If using blueberries, press 3–5 gently into the top of each cookie.
7. Bake for 16–20 minutes, until the cookies are lightly puffed, set, and golden at the edges. Begin checking at 16 minutes; larger cookies may need the full 20.
8. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
9. For the glaze, stir the protein powder with 1 teaspoon almond milk or water. Add more liquid a few drops at a time until it reaches drizzling consistency. Add cinnamon if desired, then drizzle over fully cooled cookies.
   

Notes:

• For celiac-safe cookies, use certified gluten-free oats and verify that the protein powder, baking spray, chocolate chips, and all other packaged ingredients are certified gluten-free or prepared to your required cross-contact standard.
• If oats feel like too much fiber for you, leave them out. The cookies will be softer but still delicious.
• Frozen blueberries tend to bleed less than fresh berries when pressed into the tops. If a purple-blue cookie sounds delightful, mix them directly into the batter and live your truth.
• These are intentionally soft and moist, like banana bread. Let them cool fully before stacking.

Storage:

• Store the cooled cookies in an airtight container in the refrigerator for up to one week. Because they are deliciously moist, separate the layers with parchment paper so they do not merge into one enormous banana cookie — tempting, but inconvenient.

• To freeze, place parchment between the cookies and store them in a freezer-safe container. Take out one or two at a time; they thaw quickly. If patience is not currently available, microwave one for 10–12 seconds.
  

Macros:

• Per 1 of 18 cookies: approximately 84 calories | 7 g carbohydrate | 2 g fiber | 4 g protein | 5 g fat

• Source: Nikki M. Beineke